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Volatile flavor composition of the headspace from the berry of R. coreanus was investigated using the solid-phase microextraction (SPME) polydimethylsiloxanedivinylbenzene fibers, and 114 volatile constituents were confirmed. The volatile flavor of R. coreanus berry was composed of hydrocarbons (42.43%), aldehydes (8.55%), alcohols (17.38%), ketones (5.45%), esters (12.1%), oxides and epoxides (3.26%), acids (1.23%), and trace amounts of miscellaneous ones (0.69%). Hydrocarbons, particularly pentadecane (12.51%) and α-terpinene (5.72%), were prominent in the headspace as revealed through instrumental analysis. According to sniffing test using GC-O technique, γ-terpinene, trans-linalool furanoxide, and α-copaene were found as characteristic flavor components of R. coreanus berry.
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